The pasta with fresh anchovies Sicilian-style (light) is my take on the traditional pasta with sardines from the Palermo culinary tradition.
Anchovies (alici) or anchovy-type fish, along with sardines, belong to the blue fish category: low-calorie, nutrient-dense and an excellent source of omega-3 fatty acids.
The history of the original recipe goes back to the 9th century and is attributed to the cook of Eufemio of Messina who, with the ingredients available to him [sardines wild fennel and saffron], was able to feed the men of the ship that landed in Mazara del Vallo.
Pasta with sardines is one of the signature recipes of Sicilian cuisine.
The traditional Palermo recipe includes: sardines wild fennel and saffron, raisins, pine nuts and toasted breadcrumbs.
Between the areas of Catania and Messina there are variations linked to family and local traditions.
Catania and province
– it is common to use anchovies instead of sardines;
– raisins and pine nuts are often omitted for a less sweet and saltier flavor.
Messina and province
– fresh sardines are preferred;
– some family or local variants include the addition of tomato, which gives the dish a redder color.
It is traditional to prepare it for Saint Joseph’s Day and Good Friday.
In my version, while inspired by tradition, the sauce is lighter and easier to digest.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian Regional
- Region: Sicily
Ingredients
- 6 oz bucatini
- 11 oz anchovies (or anchovy fish or sardines)
- to taste lemon juice
- to taste wild fennel
- 1 packet saffron
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 2 tbsp tomato sauce (homemade)
- to taste pine nuts (or sliced almonds)
- 2 tbsp breadcrumbs (or whole-wheat breadcrumbs)
- 1/2 shallot
- 1 pinch garlic powder
- 4 stalks parsley stems
- 1 small glass (~2 fl oz) white wine
- to taste chopped parsley
- 1 drizzle extra virgin olive oil (for finishing, raw)
I substituted the pine nuts, which I didn’t have at home, with sliced almonds.
Suggested Tools
- Knife
- Cutting Board
- 1 Pan preferably with a glass lid
Preparation
Tips for hyperglycemia | prediabetes and diabetes
– light cooking without oil;
– avoid adding raisins.
Buy the anchovies already filleted at the fresh fish counter or from frozen loose by weight.
If frozen, move them to the refrigerator the evening before.
If you buy them whole, clean and debone them.Remove the anchovies from the refrigerator at least half an hour before cooking.
Rinse the filleted anchovies under running water.
Pat the residual water off with kitchen paper towels; they must be well dried.Sprinkle them with lemon juice.
On a griddle – grill – ridged plate with parchment paper
Heat the surface well.
Cut a sheet of parchment paper to fit the surface – it must not hang over the edges because it could burn.
Lay the parchment sheet on the surface.
Place the anchovy fillets open on the parchment sheet and quickly grill on both sides.
Don’t worry if they break, we won’t use them whole.
Transfer the anchovies to a bowl.
Clean the wild fennel by selecting the tops, leaves and the most tender part of the stem.
Wash it thoroughly under running water.In a pot, bring salted water to a boil.
Add the wild fennel and blanch for 2-3 minutes.Scoop it out with a slotted spoon and transfer to a plate.
Roughly chop it with a knife.Don’t throw away the cooking water; it will be used to cook the pasta.
1 packet of saffron:
– half should be set aside to add to the water in which we will cook the pasta;
– half should be emulsified with a couple of tablespoons of tomato sauce to color and flavor the anchovies.Season the anchovies with a pinch of salt and a pinch of pepper and break them into pieces with a fork.
Add:
– the tomato and saffron emulsion;
– the wild fennel;
– the pine nuts or sliced almonds;
and mix.Prepare two tablespoons of breadcrumbs or whole-wheat breadcrumbs.
If you prefer, you can lightly toast them in a pan to make them crispier.Peel the shallot, trim the ends and slice into rings.
In a pan heat a sprinkling of garlic powder, the shallot and a few parsley stems.
Deglaze with a small glass of white wine.
Add anchovies wild fennel and saffron and sauté over high heat.With the heat off add the chopped parsley.
Add the half packet of saffron kept aside to the water where you blanched the wild fennel.
Cook the pasta al dente, drain it and rinse it quickly under running water.
Meanwhile, heat the anchovies wild fennel and saffron mixture.
If the sauce seems dry, add water as needed and stir.Pour the pasta into the pan with anchovies wild fennel and saffron and toss.
With the heat off, add the breadcrumbs (preferably whole-wheat) and drizzle with a little extra virgin olive oil raw.Plate.
Grind a little more pepper on top.Your pasta with fresh anchovies Sicilian-style (light) is ready.
Enjoy your meal!
The pasta with fresh anchovies is a complete dish; add your portion of vegetables so you compose a balanced meal or main plate that helps keep blood glucose stable.
Storage, tips and variations
The anchovies, wild fennel and saffron sauce can be stored in the refrigerator for up to 24 hours in an airtight container.
You can make it with sardines.
You can add a larger amount of tomato sauce if you prefer it redder.
Use whole-wheat pasta to increase fiber content.
FAQ (Questions and Answers)
Can I use sardines instead of anchovies?
Yes.
